1. From the convenience point of view, the jiaozi made by myself is cooked, and the frozen jiaozi bought in the supermarket is steamed. The boiled zongzi is heated more evenly, so it is boiled in water and steamed with stuffing.

2. Cooking zongzi: First, boil the water, and immerse the zongzi in the boiling water for 10 minute (it takes 15 minute for quick freezing of zongzi). Important: Zongzi can't be cooked in cold water. Zongzi must be soaked in boiling water and heated evenly. The heating time should not be too long, so as not to be too rotten and lose its original flavor. The outer packaging bag of zongzi should be removed and cooked with leaves.

3. Steamed zongzi: Put a proper amount of drinking water in a pot with a steaming rack. Put zongzi on the steamer and cook it in water. After heating to boiling, keep 14 minutes (it takes 20 minutes to quickly freeze zongzi). Key points: Zongzi should be taken out of the outer packaging bag and cooked with leaves.